Music and Friends

It's stuff like this that makes me sad that I will only be at Purchase for two more days.



A little song that Miss Laurie Anne Creus and I collaborated on. Laurie wrote the melody and tagalog words and I added harmonies and the English translation.
:)

Rediscovering Love

The joy of performing was reawakened in me this weekend.

For so long I have felt forced. I have been so focused on healing and finishing my work that I had forgotten how much I love what I do. How much I love music. I love hearing it, feeling it and giving it to people. The most amazing thing about any art form is that it has the ability to reach so many people at once, and it means something different to each individual. No two people hear a song, or see a painting or dance in the same way, and in a performance, when I'm up there I get the chance to speak to every audience member uniquely. I can carry countless messages, messages that I don't even know I'm sending out. I become a vessel for something bigger than myself. 

I am so lucky to be able to create music every day, to live an inspired life. 

Downtown Cabaret was last night. It made me remember why art is so important. It connects strangers, shoots straight to the heart and lifts us from reality for a little while.

Here's a clip of one of the songs that shoots straight to my heart. My Mama used to sing this to me as a lullaby when I was little.

Downtown Cabaret Update!!

My performance has been moved to 9:15 on Saturday, April 30th.
Check out this page to see the full performance schedule for both nights: http://www.facebook.com/pages/DownTown-Cabaret-2011/206712756015749

Performances take place between 5PM and Midnight on Friday the 29th and Saturday the 30th at Gallery 151.

Come check out the great talent from Purchase college!

Here is a video of a few acts from Purchase. (Sean McVerry, Me and Joe Endozo and Kelsey Byrne.) Joe, Kelsey and I will all be performing this weekend.
http://www.ustream.tv/recorded/11324287

Downtown Cabaret

This weekend is Purchase College's Annual Downtown Cabaret. I am very excited to be a part of it this year.
The Cabaret is a two night festival that takes place at Gallery 151, a funky art gallery in Manhattan's lower east side. Music starts at 7:00 PM and continues until Midnight on both April 29th and 30th. The lineup is an eclectic mix of singer/songwriters, bands, choirs (gospel and acapella), jazz bands and sound design. Student artwork will be featured in the gallery and there will be two collaborative dance performances. One of the dances is going to be set to my song "Alice Unraveled". I will be singing live while Breegan Kearney dances a solo. I am very excited to see what she has choreographed, we are supposed to meet this Wednesday and rehearse.
I am also performing a set on Saturday night at 10:30 PM. Joe Endozo will be accompanying me on guitar. He always plays the right licks, he has a great ear for counter melodies. It's so fun performing with him.
Here's a sneak peak of one of the songs I will possibly be performing this Friday!

Hope everyone had a Happy Easter weekend!

Camomile Honey Poached Salmon

Camomile Honey Poached Salmon with a side salad

Microwave Gourmet!

I've been getting pretty creative with my meals lately. Trying to infuse new flavors into my food so I don't get bored. This was definitely one of my favorite microwave creations to date. The camomile and honey lightly sweeten the salmon complementing it's naturally buttery lightness for a healthy and quick dinner!

Here's the recipe:

Camomile Honey Poached Salmon
-one 6 oz Salmon Fillet (mine was frozen but I let it defrost fully before seasoning it)
-about 1/4 c strongly brewed camomile tea
-Spices: cinnamon, ginger, sea salt
-Honey

Directions: Season your salmon with sea salt, cinnamon and ginger. Place the salmon in a microwavable container with a lid. (I used a long, shallow tupperware) Pour the camomile tea over the fish so that the tea covers the bottom of the container and the salmon rests in the shallow liquid. (Do not drown your fish!) Drizzle some honey over the salmon (I probably used 1/2 T), cover the fish with the lid (leaving a small space for air to escape) and pop it in the microwave for 4-6 minutes or until the fish is cooked (depending on the thickness of your salmon).
Simple, nutritious and tasty!
Enjoy!

Album art!!

The deadline for my new album is coming up quick, so last night I sketched up an idea for the cover art.

Check it out:

It's not a finished product but you can get the idea. 

The Album will be titled "Bad Shark" and will feature nine (if I counted correctly) original songs.

We go into the studio again today. I'm so excited to start putting the finishing touches on the tracks.

Yesterday James and I wrote a really pretty violin line for tumbleweed and today my guitarist Joe and I will be finishing up the guitar parts.

I'll update on our progress soon!

Hope everyone is enjoying the beautiful weather! I love spring! :)

Back to work

Well, spring break is over, I'm back at school and hopefully ready to get some work done. I had a nice break. I love being home and I tried to give myself as much of a rest as I could. I still am exhausted though. I have a massive energy deficit that is probably going to take most of this summer to fix, but that is what summer is for I guess. Now, however I have to get some projects finished.

I've got my album with James of course, which needs to be done by early May. That doesn't give us much time at all. We still have so much to do, recording instruments, I have to do more vocal takes and parts need to be written. Yikes. I can not believe how quickly the year is moving.

I also need to get more work done on the "Alice Unraveled" project. It's just so much transcribing, and I am miserably slow. I'll just have to chip away at it.
Mike's been hard at work on the arrangements. He sent me a demo of the song "Rose Petals" a few days ago and it is absolutely haunting. I'm really liking the direction the music is taking. Mike and I make an interesting team, we have very different styles and ways of approaching music but I think they are meshing into a really unique sound. His beautiful, dark arrangements give me momentum and keep me excited about the project.

All this plus my regular classwork seem to be endlessly piling up around me, and I've got my health to worry about.
I am happy to say though that my new paleo diet has been going excellently. I've had about six pain free days in a row which is pretty incredible. I have been slowly gaining strength and energy and I am really enjoying red meat! This diet has opened up a whole new palate of flavors to play with.

Kelly the Cavewoman?

I'm going paleo!

Lately it's been a struggle to gain weight, I keep getting sick and the foods that I am tolerating are naturally low in calories. So in my effort to put on a few pounds and get healthy I have decided to embrace the paleolithic diet!

It's actually going great so far. The diet is naturally low in lectins and cuts out many of the foods that I can not tolerate (grains, legumes, and dairy). The diet does allow eggs and nightshades (other than white potatoes) but I still can not eat those foods right now. I am hoping that once I heal I will be able to have eggs and nightshades again and will be able to cook any paleo recipe that I come across.
Paleo recipes focus on lean protein, healthy fat, and lots of vegetables and fruits. It also stresses healthy lifestyle and exercise to build muscle.
The food is simple, organic and tasty.

Here are some really helpful links about the paleo diet if you're interested:
http://paleodietlifestyle.com/paleo-diet-food-list/#food-list
http://www.paleodietfoodlist.net/
http://robbwolf.com/faq/

I've very optimistic about this diet change.  But I do feel a little like these old ladies:

Where's the beef!?

Almost There

Only a few more days until spring break. I am beyond ready to go home. It has been a very trying few weeks. I've been up and down, sick and healthy, inspired and exhausted but I know I can push through a couple more classes and midterms.
I've got a busy weekend lined up so hopefully It will move quickly.
I am recording vocals with James Perrella on Saturday and Sunday so I'm excited for that. Getting into the studio always cheers me up and gives me a boost of energy. It'll be good to have a couple more tracks recorded before I go home.
I also have a meeting with the production team for "Alice Unraveled". The project is starting to pick up speed. I think I've put together a great group of talented artists who can help me make this show happen!
So at least I will have lots to distract me before break begins. I can't wait to see my family. It's going to be a much needed rest. I also am going to see a doctor which I know is necessary. I just can't manage this on my own right now. I hope someone can give me some insight or direction. I'm worried that they will not know anything.

Cocoa Oh No!

This is kind of unfair. So I'm going to complain a tiny bit. I promise not to rant too long.

I think i have developed an intolerance to chocolate, or maybe just caffeine in general is bothering me. I have been noticed lately whenever I put chocolate in my smoothies I get this constant pressure headache between my eyes, my stomach gets unsettled and I become dizzy and disoriented.

I've been pretty good at dealing with all these new intolerances, but chocolate? Seriously? This one is not fair. So I need your help, here is a list of foods I am currently avoiding:

 -Gluten and all grains

-Corn

-Dairy

-Eggs

-Soy and all legumes (peanuts, beans, carob...)

-Nightshades (potato, tomato, peppers, eggplant...)

-Cocoa??/caffeine 

Basically I'm left with Fruit, most veggies, sweet potatoes (which are not nightshades, they are part of the morning glory family), nuts and seeds and meat (but I don't like red meat). 

Any ideas for a satisfying dessert/ meal? I'm running low on creativity.

I'm not positive, in fact I'm really hoping that some of these foods can be reintroduced if I give my stomach some time to heal. I would really like to have eggs, nightshades and chocolate back. Beans would be nice too. I'm pretty sure soy, gluten and dairy are out forever but I'm ok with that. They cause way too much pain to challenge it.

I appreciate any suggestions! :)

Recording Session and Scallops in my dorm room?

My recording session last week went very well! This project is going to be so cool and different. I finally feel like it is taking a direction and becoming more cohesive. Now we just have to follow our instincts and interpret the music as best we can.
It's amazing how songs come to life in the studio. Arrangement ideas kept popping up while we were recording, and I left feeling energized and inspired. I want to really experiment texturally with this album, using layering of timbres instrumentally and vocally. I think it could really end up having a neat sound. (Yes neat seemed like the most appropriate adjective.)

Now for the scallops.

I made this delicious delicious lunch in my microwave! (Pardon the crappy cell phone image, this poor college kid doesn't have a camera.)

Scallops with Plantains, onions, spinach, broccoli and Coconut Secret Coconut Aminos

Here's the Recipe: (very simple)

-1 serving of frozen bay sea scallops (however many you want depending on your hunger)
- 1 medium plantain sliced into rounds
- Some frozen/fresh broccoli florets (I think I ate about a cup)
- A few slices of white onion
- A bunch of spinach
- 1 T Coconut Secret Coconut Aminos (A coconut based sauce that can substitute for soy sauce. I personally like the flavor even better than soy sauce.)
- Olive oil to drizzle

1. Add your frozen scallops and plantain to a microwavable bowl. Cover with plastic wrap and steam for 2-3 minutes.
2. Now add in the broccoli and steam another minute.
3. Add in the rest of the ingredients and mix so the veggies, plantains and scallops are covered in the Coconut Aminos and oil.
4. Cover the bowl once more and steam for 1:30.
5. Enjoy!

Voila! A tasty, healthy meal in less than 15 minutes. That's what I call convenience food at it's best.

Recording!

I'm recording tomorrow! Hooray!

My good friend (who happens to be an awesome producer as well), James Perrella will be engineering the session. I can not wait. It has been way too long since I've gotten into the studio.
We're planning on recording guitar and vocal takes for two or three songs. Then we will listen back to them and write specific arrangements to record later. I have already started thinking about using a string quartet on at least one of the tracks, to enhance the haunting quality that the song already posses.
It's going to be a cool experience to really go in and fully arrange some of my work. Usually my band and I just kind of jam on a song until it feels right, this will be a bit more polished and give me a chance to craft the accompaniment parts which is a good skill to have.
These first three tracks are going to be part of a much larger c.d. that will be released in early May!

To hear some of my newer tracks check out: http://kellyizzo.bandcamp.com/

Family Time

This weekend my family came up to visit me at school. I am so glad that they did. I needed some cheering up. It's been a long, long year and having them around was comforting. I miss them already.
We had a great time though. We rented a hotel room with a small kitchen and had home cooked allergy free meals. The room ended up smelling like fish, but that's ok. I like fish. :) It was delicious.
Yesterday we went into White plains and did some shopping. My sister got some awesome new vibram five fingers! Then we had a nice, relaxing lunch at the Iron Tomato (I packed myself some leftover salmon and a salad). We walked around the city and enjoyed the beautiful, sunny day.

I love that we are so tightly knit. I don't know what I'd do if I didn't have such a supportive family. They have really helped me through all this.
I am still having trouble with many foods, I had a few reactions over the weekend and even today, but I am fighting through it. I have to. I'm not going to let myself give up on my music and school work because I'm sick.
I'm still hard at work on "Alice Unraveled". I met with a girl today who gave me a lot of much needed help, and focus toward putting the performance on here at Purchase. It made me so excited! I feel like this is going to be great, many people seem to be interested in being a part of the production. There's so much to be done but I just can't wait to get started!

Dear Chocolate, I have missed you.

Last week I ordered myself some organic nectars raw cacao raspberry bars as a belated Valentine's Day present and today they finally got here!!

You have no idea how excited I was!

I haven't had a candy bar in almost a year. It's hard to find one without dairy or gluten or soy, but Organic Nectar's Raw Cacao Bars are completely safe. 

There's only six ingredients in the Cacao Raspberry Bars: 64% organic raw cacao, Organic Nectars Palmsweet (granulated coconut sugar), organic raspberry powder, non GMO sunflower lecithin, citric acid

The bars are raw vegan, kosher, free of refined sugars, dairy, soy and gluten and they are so so so delicious. My taste buds were singing! The chocolate is creamy and smooth and decedent just the way a good chocolate bar should be. I'm so glad I ordered three of them!!

Check out Organic Nectar's website. They make six different chocolate bars as well as agave dessert syrup, and cashew based gelato!

Hmmm, what tempting flavor should I buy next?:)

The Good, The Bad, (and The Bloated.)

I'm sorry I haven't posted in a while, it's been sort of a stressful year. Don't get me wrong there have been lots of great things happening, but my health has been questionable lately and it's hard to juggle classes and homework along with taking care of my food issues. Anyway, here's a little update on what's been going on in my life over the past few months, I'm sure I will elaborate on it all in the future.

The Good:
I really have been having a good year despite all the ups and downs. I love my classes, especially my master class. I always leave totally inspired and in a good mood. I love my friends, I have a great roommate and I feel like I'm learning a lot.

I've been working with a great friend of mine, Mike Hart, who has been helping me arrange the music for my original musical "Alice Unraveled". Mike is a super talented composer who usually works writing film scores and epic metal pieces. (You should check out his blog!) He brings a really cool point of view to the project, as he comes from a completely different musical background than I do, but his ideas are great and add so much life and color to my songs. Our collaboration is causing both of us to stretch creatively, and I can't wait to see how the show will unfold.
I'm planning on putting "Alice Unraveled" on next year as my senior project. I have so much to organize for it and am still searching for a director, actors, designer, etc. I know it will all come together eventually though, one thing at a time.

In addition to all that I have been working with James Perella (another great friend and excellent producer) on my Junior CD. We're planning on recording ten-ish songs this semester with full arrangements and the whole shebang. It's going to be nice to have a new cd out. I haven't done a full album since "Under the Lens" which I recorded my senior year of high school. It'll be great getting into the studio again.

The Bad (and the Bloated):
As you know if you've read my other posts I struggle with multiple food intolerances. I discovered my intolerances to gluten, casein and soy this summer before my junior year of college. Unfortunately, the intolerances just keep piling on. It seems that if I eat too much of a particular food I develop an intolerance to it. I am now having trouble with eggs, corn, all grains, nightshades (potatoes, tomatoes, eggplant, etc) and possibly legumes and almonds along with my preexisting intolerances. Needless to say it's been very difficult to deal with. I have to cook all my meals in my dorm (with just a microwave) and have increasingly limited options. So that has been worrying me a bit.
Recently as I was searching celiac forums for advice I stumbled upon something called Lectin intolerance. I still don't know too much about it and there is not a lot of information about it online but it does seem to fit my symptoms. A lot of people have discussed it on celiac forums and it seems to be more common than doctors think. Unfortunately the only advice I am finding is to eliminate the foods that trouble you and possibly try to reintroduce them in the future. Right now I'm living on vegetables, fruit, coconut, fish, turkey, turnips and sweet potatoes basically. But I'm pushing through it and hoping that this limited diet will help me. Honestly I just want my energy back. I can deal with a limited diet as long as I can be healthy and happy again.

If you're interested in reading about lectin intolerance here are a few links:
http://www.krispin.com/lectin.html
http://www.allergy-details.com/food-allergy/allergy-lectin/
http://www.gfreefoodie.com/what-are-lectins-and-could-i-be-allergic-to-lectins/

Well that's all my ranting for now! I'll be posting again real soon :)

Readapting and Alice Unraveled

Well, I am back to college, still getting used to it.

This year is different because I have to cook all my meals for myself in my dorm room. 

My micro-fridge and blender are my best friend. I spend a lot of time preparing food so that I have lunches ready during the week because I don't have much time between classes. I don't mind though, I love to cook and It's definitely pushing me to be creative with the food I have in my fridge.

Today was a clean up day. I had some leftover beans that needed to get eaten.

Here's what I made:

Tahini Beany Tacos!

Tahini Beany Spread:

Ingredients:

-1/2 c Great Northern Beans 

-2 tsp Tahini

-2 T gluten free oats

-1 T water

-spices: chipotle powder, cumin, cinnamon, salt, pepper

Directions:

Pulse the oats in a blender until they form a powder. Add in the beans, tahini, water and spices (to taste). Pulse until all the beans are ground up into a paste. (You may need to stop in between pulses to stir occasionally.)

Spread over two gluten free corn tortillas and top with some cooked spinach and homemade salsa!

It was really delicious! Beats school food that's for sure!

I've also been busy writing lots of music. When I'm at school I feel like my mind doesn't stop. I am constantly running to a sheet of paper to scribble down a lyric or phrase. My classes are really inspiring, especially my master class. I really like my professor and the other students in the class, they are all very talented.

This Thursday in master class I brought in the title song from the musical I wrote called "Alice Unraveled". The show is loosely based on Lewis Carrol's "Alice in Wonderland" but it is not a children's story. It depicts one young girls struggle to regain control in her life after a sexual assault. Through the course of the play she is thrust into a chaotic, disturbing world, much like a nightmare. It's a story about growing older, and moving forward through difficult times.

I am trying to arrange the music from the show now and wanted some ideas on instrumentation. The people in my master class gave me some really interesting advice that I can not wait to test out in the studios!

Here's a video of me singing the song "Alice Unraveled" with a few pictures from the show. 

I've fallen in love with writing for stage. There's a second musical in the works!!

Dutch Baby Soufflé and My Not-So-Baby Sister

We took my younger sister to college this weekend. Today is her first day of her freshman year. It's so weird seeing her all grown up and going off to school. It was pretty hard on me. It was hard on all of us. I went through almost all the tissues we had brought in the car on the way home...I'm not good at holding my emotions in.

I was glad I got to drive down and help her unload. Her room looks awesome! All her posters, pictures, pillows and sheets go so well together, but don't match in an obnoxious way. Everything just sort of flows and feels comfortably eclectic. She's always had her own sense of style. She insisted on dressing herself even in preschool. I'll never forget some of her crazy outfits! She used to wear these vertical striped rainbow pants with a horizontal striped rainbow sweater, it was so cute. Now of course her style has matured a lot and she's a way better dresser than me. Whenever I wear her clothes I get compliments. She's developed a really good eye for putting cool things together.

It's been two days now since we dropped her off and I miss her so much already but I know she's gonna have a great year. She's so talented, a really hard worker and she seems to be adjusting well already. I'm really proud of her.

I have a habit of looking at recipes when I'm nervous (I'm not condoning using food as therapy but sometimes it's the only thing that seems to help) and yesterday, because I was still feeling rattled from Saturday, I decided to look for a comforting dessert to make for my family. I stumbled upon this recipe for Dutch Babies with a Chunky Blueberry Maple Sauce by One Frugal Foodie. It looked so delicious I just had to give it a try!

Here's the recipe (with a few adaptations):

Dutch Babies (Gluten free, casein free, soy free and nut free!)
serves 4-8


Ingredients:
-1 c gluten free flour blend (I used Bob's Red Mill Gluten Free all-purpose baking flour)
-1/8 tsp salt
-1 c milk alternative
-1 T Maple syrup
-1/2 tsp vanilla extract
-4 medium eggs (brought to room temperature)
-1/2 T palm oil shortening

Directions:
-Preheat the oven to 425* F

-Pour the flour and salt into a medium sized bowl. Whisk in the milk alternative, maple syrup and vanilla, stirring until well combined.

-Whisk in the eggs one at a time until incorporated

-Put the shortening in a 9" pie plate and place it in the oven for a few mins or until the shortening is melted and the plate is good and heated.

-Remove the pie plate from the oven and swirl the shortening to coat the bottom of the plate.

-Pour in the egg batter and bake for 25-30 mins.

(The batter should rise up like a soufflé in the oven but will deflate as it cools creating a lower section in the middle that is perfect for pouring the blueberry sauce over.)

Chunky Blueberry and Sour Cherry Maple Sauce (I added sour cherries because we had some leftover from my Sour Cherry Blueberry Pie with a Buckwheat Crust)

Ingredients:
-1 c blueberries
-1 c sour cherries
-1 T lemon juice
-1/2 tsp cinnamon
-1/4 c maple syrup
-1/2 tsp vanilla extract
- 1 tsp tapioca starch (or cornstarch)

Directions:
-Add berries, maple syrup, lemon juice, vanilla and cinnamon to a small saucepan.

-Bring to a boil and then reduce the heat and allow it to simmer for a few mins

-Sprinkle in the tapioca starch, whisking to combine and continue to simmer for a few mins more to thicken.

That's it! Pretty Simple right? And also on the healthy side for a dessert. There are only about 155 calories in a slice (if you divide the dutch baby into eight slices). The original recipe says it serves 2-4 people but I think it could serve up to 8 people, although I ate a quarter of the pie by myself, haha. :)

Happy Birthday Mama!

Happy Birthday Mama!

Today is my Mom's birthday, so in honor of this special occasion we baked a sour cherry and blueberry pie. 

This was our first time making a gluten free, soy free, vegan pie so I was a little worried about how it would turn out.
It ended up tasting great! The buckwheat crust had a more rustic flavor that complimented the sweet and tangy berry filling.

Here's the recipe:

Gluten Free, Vegan, Soy free Buckwheat Crust 
* We made a double crust, if you don't want a top crust on your pie halve the recipe.

Ingredients:
* 3 cups gluten free buckwheat flour
* 1 tsp salt
* 1 cup vegetable shortening (we used spectrum naturals non-hydrogenated palm oil shortening)
* 1/4 c plus 2 T (or so) cold water

Directions:
* Mix flour and salt in a bowl
* Cut in shortening until mixture resembles course, mealy crumbs
* Add water and mix until it forms a dough (Add more water as necessary but be careful not to thin it out too much)

Sour Cherry, Blueberry Pie Filling


Ingredients:
*  4 cups sour cherries
* 1 1/2 cups blueberries
* 1/4 cup tapioca pearls (or 3-3 1/2 T cornstarch)
* 1 T lemon juice
* 1 1/4 cup sugar (we used about 1 c of white sugar and 1/4 c of light brown sugar)

Directions:
* Position a rack in the lower third of the oven. Preheat the oven to 425* F
* Combine the all ingredients in a large bowl and let stand for about 15 mins
* Place half the dough in between two layers of plastic wrap (so it doesn't fall apart) and roll it out into a 13-inch round, lay it into a 9 inch pie pan, and trim off the overhanging dough to 3/4 inch all around.
* Roll out the other half of the dough (in between plastic wrap) into a 12-inch round for the top crust and set aside.
* Pour Pie filling into the bottom crust
* Brush the overhanging edge of the bottom crust with cold water. Cover with top crust, then seal the edge, and trim.
* Cut a few steam vents into the top crust
* Bake the pie at 425* for 30 mins.
* When 3o mins have passed slip a baking sheet beneath the pie and reduce the oven temperature to 350* F. Bake until thick juices bubble through the vents on top of the pie. About 25-30 mins.
* Let cool completely on a rack before serving. Store at room temperature for up to 1 day.

Serves 8

Nutrition Facts: Calories- about 610 (per slice), not exactly diet food but I'm trying to gain weight and everyone deserves a treat now and then! Besides there are a lot of good nutrients in this pie.
Buckwheat is very healthy grain substitute. (I say "grain substitute" because it is actually not a grain it's a fruit seed that is related to rhubarb and sorrel.) It is high in omega 3's, potassium, B vitamins and phosphorus and is higher in fiber and protein than wheat flour.
The palm oil shortening is better for you than regular vegetable shortening as well. It has no trans fat because it is non-hydrogenated and is a good source of healthy monounsaturated fat. It is also naturally cholesterol free!
Of course the blueberries and cherries add many valuable anti-oxidants, as well as vitamins A, C, E and beta-carotene, magnesium, iron, potassium and folate.
Of course there is a lot of sugar in this pie but it is a dessert and sugar is good for your soul.
So eat up and feel good about what you're eating! :)

Home again :)

Well, we're back from our vacation.
I had a really good time. I don't get to see my family that lives down South very often, so it's always nice to see how everyone is doing and to get a chance to spend a few days together.

In Hilton Head we went on a boat ride with some of my Grandparent's friends and saw a bunch of dolphins! A few of them swam so close to the boat that we could have reached out and touched them. It was pretty amazing. I have always loved sea creatures, when I was very little I wanted to grow up to be a marine biologist (until I realized that science and math were involved), so it was really incredible to get to see dolphins in their natural habitat.

In D.C. we went to the Hirschorn Museum of Art and sculpture garden which was really cool. I did a lot of painting in high school. I almost went to college for art instead of music, so I have always loved going to art galleries.  Here's a photo of me in front of my favorite Henry Moore sculpture "King and Queen".

I am glad to be back home now though. I still have a few weeks before I start college again and I'm determined to get some work done.

I wrote a full-length musical this year that was performed in my home town and I want to start revising it before I go back to school because I am thinking about putting it on at my college as my junior project. The show is called "Alice Unraveled". It loosely references "Alice in Wonderland" but deals with a girl suffering from post-traumatic stress after a sexual assault. I will be posting pictures, clips and music from the show as I work on the revision.

We're Going on a Trip!

Tomorrow my family and I are venturing south for our annual family vacation.
This is my first time traveling with my new diet so we are bringing a lot of food for me in the car. Marinated chicken tenders, quinoa salad, cut veggies, granola bars and best of all MUFFINS! :)

I just baked up some delicious looking Maple Berry Muffins.

Here's the recipe:
(From The Flying Apron's Gluten Free Vegan Baking Book)

Maple Berry Muffins
Makes 12

-1 1/2 c brown rice flour
- 3/4 c garbanzo bean flour (sifted)
- 1 1/2 tsp baking soda
- 3/4 c sea salt
- 1/2 tsp ground cinnamon
- 1/2 c extra virgin olive oil
- 1 c water
- 1/2 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
- 1 c maple syrup
- 1/2 c raspberries
-1/2 c blueberries

1. Preheat the oven to 375* F
2. Combine brown rice flour, garbanzo bean flour, baking soda, salt and cinnamon in a large bowl.
3. In a different large bowl combine olive oil, apple cider vinegar, vanilla extract and maple syrup. Whisk to incorporate.
4. Continue to whisk and slowly add the flour mixture to the oil mixture until smooth. (The original recipe says to do this in the bowl of a standing mixer but since I do not own a standing mixer I whisked it by hand. It seems to have turned out fine.)
5. Divide the batter among 12 muffin tin cups lined with paper liners. Drop the berries on top and bake until the muffin tops are golden brown and slightly firm to touch, 20-25 minutes.

They just came out of the oven a few minutes ago and they smell amazing! I can not wait to try one out.

The Flying Apron's Gluten Free and Vegan Baking Book has definitely been a great purchase. All of the recipes are Gluten, Dairy, Egg and Soy free. There are a number of savory recipes in it in addition to all the sweet cookies, cakes, muffins and breakfast treats. Every recipe looks mouthwatering and so far every one we've made has been a big hit!